When selecting salad greens, look for a healthy color and leaves that look fresh and young.
Avoid greens that are blemished, have discolored areas, insect damage or a wilted appearance.Purchase greens as close to the time of use as possible. Wash carefully with cold water, shake off excess water, and pat dry on cloth or paper towels.
Chill greens in a refrigerator crisper or a plastic bag until ready to serve.
All of these greens may be eaten either raw or cooked:
- Iceberg: probably the most popular, but the least nutritious, of salad-type greens. Very mild in flavor.
- Romaine or Cos: tall and cylindrical plants with crisp, dark green leaves. Romaine has a stronger flavor than most greens.
- Endive and Escarole: frilly narrow leaves that grow in a clump. Slightly bitter flavor.
- Spinach: a delicious source of vitamin A. Can also be used to make soups.
- Watercress: small, coin-shaped leaves that have a pungent flavor. Can also be used to make soups.
- Looseleaf: many varieties that are red or green in color. The head grows as separate leaves that are loosely clustered around a stem. This type is very tender.
- Butterhead (also Boston and Bibb): slightly smaller than other lettuces. Soft, almost butter-rich quality.